Remove from the oven and brush the crust with garlic butter. Drizzle the top with olive oil, sprinkle with pepper and bake for 15-20 minutes or until the cheese is melted, the crust is deeply golden brown and crispy on the edges and bottom. Gently punch down the center, and add some sauce and cheese, leaving at least a ½-inch ring around the outside for the crust. Preheat oven to a maximum temperature of about 500℉ / 260℃. Repeat stretching the dough again until it reaches the edges.įinally, cover the dough with greased plastic wrap and let it be proof for 2-3 hours at room temperature. Wrap it with plastic wrap and let rest for 10 minutes. Press and stretch the dough as close to the edges as possible without tearing. Place it in the center of the greased skillet. Grab a piece of dough and shape it into a light ball. Cut and enjoy!Īdd the olive oil to a 10-inch cast iron skillet, making sure to coat the sides and bottom with the oil. Top with pineapple pieces, if you’d like. Pull your pizza out and immediately brush the crust with the garlic butter. If baking in a home oven, place on the pizza stone and bake for 6-8 minutes or until the dough is puffed, golden brown on the edges and bottom, the cheese is melted and the pepperoni is sizzling. Rotate the pizza 180°, and cook for another 25 - 30 seconds or until golden brown all over, beginning to char on the crust, the cheese is melted and the pepperoni is sizzling. If baking in a pizza oven, slide the pizza in and bake for 25 - 30 seconds, or until puffed and golden brown on the first side. Generously sprinkle some of your cheese mixture on top and brush the edges with extra virgin olive oil. Spread it towards the edges by making little circles with the bottom of your spoon until it is evenly spread out. Place a couple of spoons of your sauce to the center of the dough. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching it to a 10-12-inch circle without tearing the dough. Grab a piece of your dough, place it on a lightly floured work surface, and with your knuckles, begin to punch down a thin layer in the center working your way out to create a thicker crust around the outer edge. Option 2: Place a pizza stone in the oven and preheat to the max temperature for one hour before cooking the pizza.
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